US5550226A - Saccharide in the form of powder, and its preparation and use - Google Patents
Saccharide in the form of powder, and its preparation and use Download PDFInfo
- Publication number
- US5550226A US5550226A US08/316,372 US31637294A US5550226A US 5550226 A US5550226 A US 5550226A US 31637294 A US31637294 A US 31637294A US 5550226 A US5550226 A US 5550226A
- Authority
- US
- United States
- Prior art keywords
- panose
- saccharide
- powder
- solution
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H7/00—Compounds containing non-saccharide radicals linked to saccharide radicals by a carbon-to-carbon bond
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/2004—Excipients; Inactive ingredients
- A61K9/2013—Organic compounds, e.g. phospholipids, fats
- A61K9/2018—Sugars, or sugar alcohols, e.g. lactose, mannitol; Derivatives thereof, e.g. polysorbates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
- C07H3/06—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
Definitions
- the present invention relates to a saccharide in the form of powder (abbreviated as "saccharide powder” hereinafter), and its preparation and uses; more particularly, it relates to a saccharide powder, i.e. a panose-rich saccharide containing oligosaccharides together with 48-93% panose (the symbol “%” means “w/w %” throughout the specification as long as no inconvenience occurs), based on the weight of the dry solid (abbreviated as "d.s.b.” hereinafter), as well as exhibiting a crystallinity of 19% or higher on x-ray powder diffraction analysis, and its preparation and uses.
- saccharide powder i.e. a panose-rich saccharide containing oligosaccharides together with 48-93% panose (the symbol “%” means "w/w %” throughout the specification as long as no inconvenience occurs), based on the weight of the dry solid (abbreviated as "d.s.b.” hereinafter), as
- a saccharide solution containing panose together with a relatively-large amount of monosaccharides such as glucose and fructose; oligosaccharides such as maltose, isomaltose, maltotriose, isomaltotriose and isomaltosyl maltose; and dextrins is obtained by conventional methods, for example, (1) a process containing a step of subjecting maltose to the action of ⁇ -glucosidase (EC 3.2.1.20), (2) a process containing a step of subjecting a mixture of maltose and sucrose to the action of sucrase (EC 2.4.1.5) and (3) a process containing a step of subjecting pullulan or an amylaceous substance to the action of an acid or an enzyme such as ⁇ - and ⁇ -amylases.
- a preparation of a saccharide powder comprising subjecting a saccharide solution prepared by the above conventional preparations to a column chromatography using a strongly-acidic action exchange resin to mainly remove monosaccharides, recoverying a panose-rich fraction with an increased panose-content, concentrating the fraction, and pulverizing the resultant.
- the panose-rich saccharide powder thus obtained is, however, usually a mixture of saccharides containing a relatively-large amount of panose and other oligosaccharides.
- the coexistence of oligosaccharides does not hinder the properties of panose as long as the amount of the oligosaccharides dose not reach an excessive level, and improves the yield of the final saccharide product. These may result in an economical benefit and a promotion of an industrial preparation of panose.
- the present inventors have continued studying to obtain a saccharide powder having a substantial non-hygroscopicity and a satisfactory free-flowing ability by improving the properties of conventional panose-rich saccharide powder which contain a relatively-large amount of panose together with 7% or higher of oligosaccharides, d.s.b., and have a relatively-high hygroscopicity.
- the present inventors found that the hygroscopicity of a saccharide powder, which was prepared by adding a seed to a relatively-high concentration solution of a panose-rich saccharide to effect crystallization of panose, was much more reduced than that of a non-crystalline saccharide powder; and that a saccharide powder or a panose-rich saccharide containing oligosaccharides together with 48-93% panose, d.s.b., as well as exhibiting a crystallinity of 19% or higher on x-ray powder diffraction analysis, had a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability. Furthermore, the present inventors established the preparation and uses of the saccharide powder. Thus, the present inventors accomplished this invention.
- FIG. 1 shows an x-ray powder diffraction pattern of a saccharide powder having 40% panose, d.s.b., and a crystallinity of 0% on x-ray powder diffraction analysis.
- FIG. 2 shows an x-ray powder diffraction pattern of a saccharide powder having 45% panose, d.s.b., and a crystallinity of 11% on x-ray powder diffraction analysis.
- FIG. 3 shows an x-ray powder diffraction pattern of a saccharide powder having 48% panose, d.s.b., and a crystallinity of 19% on x-ray powder diffraction analysis.
- FIG. 4 shows an x-ray powder diffraction pattern of a saccharide powder having 68% panose, d.s.b., and a crystallinity of 42% on x-ray powder diffraction analysis.
- FIG. 5 shows an x-ray powder diffraction pattern of a saccharide powder having 93% panose, d.s.b., and a crystallinity of 60% on x-ray powder diffraction analysis.
- the saccharides advantageously usable in the invention are, for example, panose-rich saccharides which contain panose together with 7% or higher of oligosaccharides, said panose-rich saccharides being preparable into a saccharide powder which exhibits a crystallinity of 19% or more on x-ray powder diffraction analysis by crystallizing panose in the saccharides.
- a suitable saccharide composition of the saccharides is 48-93% panose, d.s.b., preferably, 56-93% panose, d.s.b., and other oligosaccharides.
- a process for preparing a panose-rich saccharide solution is described, for example, in Japanese Patent Laid-Open No.760,063/83 wherein pullulan is subjected to the action of an acid or ⁇ -amylase (EC 3.2.1.2) to effect partial hydrolysis; and Japanese Patent Laid-Open No.171,493/89 wherein pullulan or starch is subjected to the action of ⁇ -amylase (EC 3.2.1.1 or neopullulanase) to effect partial hydrolysis.
- the panose content in the saccharide solutions thus obtained is usually in the range of about 10-70%, d.s.b. If the panose content is required to increase, the saccharide solutions can be adequately subjected to a gel chromatography, membrane separation and/or column chromatography using an activated charcoal.
- a column chromatography using a strongly-acidic cation exchange resin described in Japanese Patent Laid-Open Nos.148,794/84 and 30,695/85, as well as in The Nippon Dental Review, No.498, page 162 (Apr., 1984), can be advantageously employed to obtain a psnose-rich saccharide.
- the panose-rich saccharides containing oligosaccharides together with 48-93% panose, d.s.b., usable in the invention can be prepared by one of the processes described above or by combining two or more of them.
- the processes usable in the present invention are those which can prepare a saccharide powder having a substantial non-hygroscopicity, i.e. processes comprising crystallizing panose in a relatively-high concentration solution of a panose-rich saccharide, and pulverizing the resultant mixture to obtain the saccharide powder.
- a process comprising either placing a relatively-high concentration solution of a panose-rich saccharide, or, preferably placing an aqueous panose solution having a concentration of 70-95% in a container such as a crystallizer, adding thereto an adequate amount of panose as a seed, preferably, 0.01-2% of panose, d.s.b, mixing the resultant to effect crystallization of panose and to form a massecuite, pulverizing the resultant, and recoverying the resultant powder.
- the powder should be prepared into a saccharide powder having a crystallinity of 19% or higher, preferably, 30% or higher, on x-ray powder diffraction analysis in order to impart to the powder a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- a saccharide powder having the highest possible level of crystallinity it is preferable to prepare from a massecuite a saccharide powder having the highest possible level of crystallinity by adequately combining conventional pulverization methods such as spray-drying, fluidized-bed granulation and block pulverization.
- a substantially non-hygroscopic saccharide powder can be obtained by spraying from a nozzle a massecuite having a concentration of 70-85% and 5-30% crystalline panose, d.s.b, with a high-pressure pump, and drying the resultant with a hot-air such as 60°-100° C. air which dose not melt a saccharide powder having a crystal.
- the resultant mixture is subjected to effect crystallization and ageing by blowing thereto a 30°-60° C. air for about 1-24 hours to give a crystallinity of 19% or higher.
- a substantially non-hygroscopic saccharide powder can be usually obtained by allowing to stand for about 1-10 days a massecuite having a concentration of 85-95% and about 1-30% crystalline panose, d.s.b., to effect crystallization, solidifying the whole content into a block, pulverizing the resultant block with a pulverizer or a cutter, and drying the resultant powder to give a crystallinity of 19% or higher.
- a substantial non-hygroscopic saccharide powder can be advantageously prepared in an usual manner by concentrating a relatively-high concentration solution of a panose-rich saccharide under heating conditions to give a moisture content of below 5%, kneading the resultant super-saturated solution of a panose-rich saccharide in a melt-like condition with a seed under the melting point, pulverizing the resultant mixture by the methods such as fluidized-bed granultaion or extruding granulation into a powder having an appropriate form such as granules and fine- and coarse-powders, followed by crystallizing and ageing the powder to give a crystallinity of 19% or higher.
- the saccharide powder having a crystallinity of 19% or higher is substantially non-hygroscopic, free from solidification, satisfactorily stable and readily handleable, and these properties reduce by a large margin the material- and labor-costs required in the care of packaging, transportation and storage.
- the present saccharide powder is substantially non-hygroscopic, and this advantageously facilitates the preparations of products such as a mixed sweetener in powder, chocolate, chewing gum, powdered juice, instant soup, granules and tablet which have been deemed very difficult to prepare with conventional panose-rich powders.
- the present saccharide powder similarly as conventional panose in the form of aqueous solution or non-crystalline powder, has properties of panose per se such as sweetening power, energy-imparting ability, body-imparting ability, gloss-imparting ability, moisture-retaining ability, crystallization-preventing ability for other saccharides, viscosity, thermal stability, acid tolerance, substantial non-fermentability, and relatively low- and anti-dental-carries-inducibility, and these render the present saccharide powder advantageously useful in the variety of fields such as food products, cosmetics and pharmaceuticals.
- properties of panose per se such as sweetening power, energy-imparting ability, body-imparting ability, gloss-imparting ability, moisture-retaining ability, crystallization-preventing ability for other saccharides, viscosity, thermal stability, acid tolerance, substantial non-fermentability, and relatively low- and anti-dental-carries-inducibility, and these render the present saccharide powder advantageously useful in the variety of fields such as food products, cosmetics and pharmaceuticals
- the present saccharide powder can be used as a sweetener in combination with an adequate amount of other one or more sweeteners, for example, starch sugar powder, glucose, maltose, isomerized sugar, sucrose, honey, maple sugar, sorbitol, dihydrochalcone, stevioside, ⁇ -glycosyl stevioside, sweenener of Fructus Momordicae, glycyrrhizin, L-aspartyl L-phenylalanine methyl ester, saccharin, glycine and alanine.
- the saccharide powder can be mixed with a filler such as dextrin, starch and lactose, prior to use.
- the saccharide powder can be molded solely or after mixing it with filler, vehicle and/or binder into a granule, sphere, tablet, rod, sheet or cubic, prior to use.
- the saccharide powder is substantially not assimilated by dental-carries-inducing microorganisms, it can be used as a sweetener having an anti-dental-carries-inducibility.
- the saccharide powder can be suitably used as a sweetener in food products having a relatively-low dental-carries-inducibility, for example, confectioneries such as chewing gum, chocolate, biscuite, cookies, caramel and candy; and soft drinks such as cola, carbonated drink, juice, coffee and lactic acid beverage.
- the saccharide powder can be favorably used as a sweetener in cosmetics, pharmaceuticals and products to prevent dental carries such as a gargle and dentifrice.
- the saccharide powder can be advantageously used not only in the aforesaid products but also in foods and beverages in general to impart to them a sweetness, as well as to improve their tastes and qualities, because the saccharide powder has a relatively-high tolerance to acid and heat, as well as having a sweetness which well harmonizes with other sour-, salty-, bitter-, delicious- and astringent-substances.
- the saccharide powder can be advantageously used in foods and beverages in general, for example, seasonings such as soy sauce, say sauce powder, miso, miso powder, "moromi”, “hishio”, “furikake”, mayonnaise, dressing vinegar, “sanbai-zu”, “funmatsu-sushi-su”, “chuka-no-moto”, “tentsuyu” (soup for tenpura), “mentsuyu” (soup for Japanese-style noodles ), Worcester sauce, ketchup, "yakiniku-no-tare” (soup for grilled meat), curry roux, stew premix, soup premix, "dashi-no-moto”, mixed seasoning, "mirin” (heavily sweetened sake), “shin-mirin” (synthetic mirin), table sugar and coffee sugar.
- seasonings such as soy sauce, say sauce powder, miso, miso powder, "moromi”, “hishio”, “furikake”,
- the saccharide powder can be advantageously used in foods and beverages in general to impart to them a sweetness and to improve their tastes and qualities.
- foods and beverages are Japanese-style confectioneries such as “senbei” (rice crackers), “arare” (pellet-shaped senbei), “okoshi” (millet-and rice cracker) , rice paste, “manju” (bun with a bean-jam filling), “uiro” (sweet rice jelly), “an” (bean jam) , “yokan” (sweet jelly of beans) , “mizu-yokan” (soft adzuki-bean jelly), “kingyoku", jelly, castella and “amedama” (Japanese-style toffee); Western-style confectioneries such as bun, biscuit, cracker, cookie, pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, doughnut, chocolate, chewing gum, caramel and candy; frozen desserts such as ice cream and sherbet; syrups such as
- the saccharide powder can be advantageously used in feeds and pet foods for domestic animals and poultries including honey bee, silkworm and pet fish for the improvement of the taste qualities of the feeds and pet foods.
- the saccharide powder can be advantageously used as a sweetener, taste-improving agent and quality-improving agent in special foods and beverages, cosmetics and pharmaceuticals, for example, cigar, cigarette, dentifrice, lipstick, lip cream, internal medicine, troche, cod-liver oil drop, oral refreshing agent, cachou and gargle in the form of a solid, paste or liquid.
- the saccharide powder can be advantageously mixed with vitamins, antibiotics and/or lactic acid bacteria and formed into variety of shapes such as granule and tablet with a granulator and tabletting machine, respectively.
- the products thus obtained can be used in variety of fields.
- any method to incorporate the saccharide powder in orally-administrable products such as foods, beverages, cigarette, tabacco, feeds, pet foods, cosmetics and pharmaceuticals can be used in the invention, as long as the saccharide powder can be incorporated in the products thereby before completion of their processing.
- conventional methods such as mixing, kneading, dissolving, melting, soaking, permeating, spreading, applying, coating, spraying, injecting, crystallizing and solidifying are freely chosen.
- SUNMALT® a maltose powder commercialized by Hayashibara Co., Ltd., Okayama, Japan, was prepared into a 30% aqueous solution which was then added against maltose, d.s.b., with 0.08% "Transglucosidase L Amano", an enzyme preparation containing ⁇ -glucosidase commercialized by Amano Pharmaceutical Co., Ltd., Nagoya, Japan, adjusted to pH 5.5, allowed to react at 55° C. for 18 hours, and heated to inactivate the remaining enzyme.
- the resultant solution was in an usual manner purified by filtration, decoloration and deionization using an ion-exchange resin (H + --and OH - --forms) and concentrated into about 50% panose-rich saccharide solution.
- an ion-exchange resin H + --and OH - --forms
- the sugar composition of the saccharide solution thus obtained was 21.4% glucose, 17.6% maltose, 9.9% isomaltose, 4.3% maltotriose, 29.8% panose, 1.7% isomaltotriose and 15.3% tetrasaccharides and higher molecular weight of saccharides, d.s.b.
- a culture medium consisting of 4 w/v % sugar, 0.5 w/v % yeast extract, 0.8 w/v % potassium dihydrogenphosphate, 2.4 w/v % dipotassium hydrogenphosphate, 0.02 w/v % magnecium sulfate heptahydrate and 0.002 w/v % managanese sulfate was inoculated with one v/v % seed culture of Leuconostoc mesenteroides ATCC 10830a, and subjected to a stationary culture at 25° C. for 24 hours.
- the resultant culture medium was centrifuged to obtain a supernatant which was then concentrated until the volume was lowered to 2L by using "AIL-1010", a UF-membrane (cut-off 6,000) commercialized by Asahi Chemical Industry, Co., Ltd., Tokyo, Japan. Thus, a crude enzyme solution was obtained.
- dextransucrase The activity of dextransucrase was determined with the reducing power of fructose which was formed by adding 2 ml solution of a dextransucrase specimen to 2 ml of 20 w/v % sucrose solution (pH 5.5), and incubating the mixture at 30° C. for 30 minutes.
- One unit activity of the dextransucrase was defined as the amount of enzyme that releases 0.25mg fructose from sucrose per 30 minutes.
- a mixture of 8 parts by weight of "SUNMALT®", a maltose powder commercialized by Hayashibara Co., Ltd., Okayama, Japan, and 2 parts by weight of sucrose was prepared into a 30% aqueous solution which was then adjusted to pH 5.5, heated to 30° C., added with 100 units per g sucrose of a crude enzyme solution of dextransucrase which had been prepared by the method in Experiment 1-2(A), and subjected to an enzymatic reaction for 24 hours while keeping the pH and temperature. Thereafter, the solution was heated to inactivate the remaining enzyme.
- the resultant solution was in an usual manner purified and concentrated to obtain about 50% panose-rich saccharide solution.
- the sugar composition of the panose-rich saccharide solution was 8.0% fructose, 0.5% glucose, 62.4% maltose, 0.5% isomaltose, 25.0% panose and 3.6% tetraoligo-saccharide and higher molecular weight of saccharides, d.s.b.
- Panose-rich saccharide solutions of Experiments 1--1 and 1-2 were used in this Experiment as a material.
- "Amberlite XT-1007 (Na + --form, polymerization degree of 6%)” a strongly-acidic action exchange resin commercialized by Tokyo Chemical Company, Tokyo, Japan, was used as a resin for fractionation.
- the resin was packed in jacketted stainless-steel columns having an inner diameter of 5.4 cm, and 2 columns of which were cascaded to flow a saccharide solution in series and to give a total gel-bed depth of 10 m.
- a saccharide-solution as a material was first added against the resin while keeping the inner temperature of the columns at 55° C., then 55° C. water was fed to the columns at a flow rate of SV 0.5 to effect fractionation, followed by recoverying a panose-rich saccharide fraction containing a relatively-large amount of panose together with other oligosaccharides.
- the panose-rich saccharide fraction was in an usual manner purified and concentrated into a panose-rich saccharide solution in the form of syrup.
- a panose-rich saccharide solution containing 40%, 45%, 48% or 68% panose, d.s.b. was obtained from a panose-rich saccharide solution prepared by the method in Experiment 1--1, while a panose-rich saccharide solution containing 56%, 79% or 93% panose, d.s.b., was obtained from a panose-rich saccharide solution prepared by the method in Experiment 1-2.
- Panose-rich saccharide solutions prepared by the methods in Experiments 1--1, 1-2 and 1-3 were respectively concentrated into about 88% solutions which were then placed into small crystallizers, added with 0.1% panose, d.s.b., as a seed, mixed to effect crystallization, transferred to polyethylene vessels, and allowed to stand at 37° C. for 7 days. Thereafter, the resultants were dried and pulverized to obtain saccharide powders having a moisture content of below 2%.
- the crystallinity of the saccharide powders was determined by the Ruland method based on a pattern of x-ray powder diffraction analysis, reported in Acta Crystallographica, Vol.14, pp.1180-1185 (1961), wherein "GEIGERFLEX RAD-II B (CuK ⁇ ray)", an apparatus for x-ray diffraction analysis produced by Rigaku Co., Tokyo, Japan, was used an x-ray diffraction apparatus.
- the representative x-ray powder diffraction patterns of the saccharide powders were as shown in FIGS. 1-5. It was found that the crystalline saccharide powders as shown in FIGS. 2-5 exhibited the peaks of predominant diffraction angles (2 ⁇ ) of 16.4°, 18.2°, 18.5° and 20.8°.
- the angle of repose or poured angle of repose was measured.
- the method to measure the angle of repose was as follows: Keep the outlet edge of a funnel made of polyethylene at a height of 80 mm, said funnel having a cylindrical part with 110 mm in diameter and 20 mm in height, a cone part with 100 mm in height, and an outlet with 10 mm in diameter; fill up a saccharide powder in the funnel; freely drop the saccharide powder from the outlet of the funnel; and measure the angle of the falling substances.
- the crystallinity of the latter is low as 11%. Improvement of the properties of such saccharide powders can hardly be expected.
- saccharide powders as shown in FIGS. 3-5 having a panose content in the range of 48-93%, d.s.b., and a crystallinity of 19% or higher, are satisfactory saccharide powders having a strongly-reduced hygroscopicity, as well as a satisfactory stability and free-flowing ability.
- saccharide solutions containing 25-93% panose, d.s.b. were concentrated and spray-dried into non-crystalline saccharide powders having a moisture content of below 2%, which were then allowed to stand at the same conditions as above for 3 days. Every saccharide powder exhibited a relatively-strong hygroscopicity to lose its free-flowing ability, followed by solidification.
- saccharide powders having a panose content of 48-93%, d.s.b., and a crystallinity of 19% or higher had a satisfactory stability.
- a saccharide powder having the minimum panose content of 48%, d.s.b., and the minimum crystallinity of 19% showed a slight solidification, but the resultant semi-solid product was readily disintegrated into a powder by a slight shock.
- Examples A and B will illustrate the preparations and uses of the present saccharide powder.
- HM-75 a maltose syrup commercialized by Hayashibara Co. Ltd., Okayama, Japan
- HM-75 a maltose syrup commercialized by Hayashibara Co. Ltd., Okayama, Japan
- d.s.b. a maltose syrup commercialized by Hayashibara Co. Ltd., Okayama, Japan
- the solution thus obtained was in an usual manner purified and concentrated into a solution having a concentration of about 60%, and the resultant solution was subjected to a column chromatography using a strongly-acidic cation exchange resin in accordance with the method in Experiment 1-3 to obtain a panose-rich saccharide fraction.
- DOWEX 50WX4 (Na + --form)
- Dow Chemical Company Midland, Mich., USA was used as a resin for fractionation.
- a column packed with the resin was added with 5 v/v % of a saccharide solution against the resin while keeping the inner temperature of the column at 75° C., and fed with 75° C. hot-water at a flow rate of SV 0.4 to effect fractionation, followed by recoverying a panose-rich fraction containing about 56% panose, d.s.b.
- the fraction was in an usual manner purified by decoloration and deionization, and concentrated in vacuo to give a concentration of about 90%.
- the resultant solution was transferred to a crystallizer, added with about one % seed, d.s.b., mixed to effect crystallization, transferred to a plastic vessel, and allowed to stand at 35° C. for 5 days. Thereafter, the resultant mixture was pulverized by a pulverizer and dried to obtain a saccharide powder in the yield of 40%.
- the product was a saccharide powder having a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- the product has a moderate sweeteness and a relatively-low dental-carries-inducibility, and these render the product advantageously useful as a sweetener in tastable foods and beverages.
- MALTOSE H a maltose powder commercialized by Hayashibara Biochemical Laboratories Inc., Okayama, Japan, was prepared into a 40% aqueous solution which was then similarly as in Example A-1 subjected to the action of a crude enzyme preparation containing ⁇ -glucosidase to obtain a panose-rich saccharide solution.
- the resultant solution was subjected to a column chromatography using a strongly-acidic cation exchange resin to obtain a panose-rich fraction containing 80% panose, d.s.b., which was then purified, concentrated to give a concentration of about 82%, transferred to a crystallizer, added with about one % seed, d.s.b., mixed to effect crystallization, and gradually cooled from 55° C. under a gentle stirring-condition to obtain a massecuite having about 20% crystalline panose, d.s.b.
- the massecuite was sprayed at a pressure of 150 kg/cm 2 by a high-pressure pump from a nozzle, 1.5 mm in diameter, equipped at the top of a spraying tower.
- the product had about 80% panose, d.s.b., together with other oligosaccharides such as maltose, isomaltose, maltotriose and isomaltotriose, and exhibited a crystallinity of about 51% on x-ray powder diffraction analysis.
- the product was a saccharide powder having a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- the product in Example A-1 has a moderate sweeteness and a relatively-low dental-carries-inducibility, and these render the product advantageously useful as a sweetener in tastable foods and beverages.
- a suspension containing 2 parts by weight of corn starch and 7 parts by weight of water was added with a commercially-available liquefying ⁇ -amylase derived from a microorganism, and heated to 90°-100° C. to effect gelatinization and liquefaction. Thereafter, the mixture was heated at 130° C. to cease the enzymatic reaction, followed by recoverying a liquefied solution with a dextrose equivalent (DE) of about 2.
- DE dextrose equivalent
- the resultant solution was first cooled to 55° C., then added with 150 units per g starch of isoamylase (EC 3.2.1.68) derived from a microorganism of the species Pseudomonas amyloderamosa commercialized by Hayashibara Biochemical Laboratories Inc., Okayama, Japan, and 40 units per g dextrin of ⁇ -amylase (EC 3.2.1.2) commercialized by Nagase Biochemicals Ltd., Kyoto, Japan.
- the resultant mixture was kept at pH 5.0 and subjected to an enzymatic reaction for 24 hours to obtain a maltose-rich saccharide solution which was then heated to inactivate the remaining enzyme. Thus, a maltose-rich saccharide solution was obtained.
- the maltose-rich saccharide solution was subjected to the action of a crude preparation containing ⁇ -glucosidase to obtain a saccharide solution containing panose.
- the resultant saccharide solution was subjected to a column chromatography using a strongly-acidic action exchange resin to obtain a panose-rich saccharide solution having about 70% panose, d.s.b., which was then purified, concentrated to give a concentration of about 88%, and, similarly as in Example A-1, crystallized and pulverized to obtain a saccharide powder in the yield of about 30%.
- the product contained about 70% panose, d.s.b., together with other glucooligosaccharides such as maltose, isomaltose, maltotriose and isomaltotriose, as well as a small amount of higher molecular weight of saccharides, and exhibited a crystallinity of 43% on x-ray powder diffraction analysis.
- the product was a saccharide powder having a substantial non-hygroscopicity and a satisfiable stability and free-flowing ability.
- the product in Example A-1 has a moderate sweeteness and a relatively-low dental-carries-inducibility, and these render the product advantageously useful as a sweetener in tastable foods and beverages.
- the resultant aqueous solution was subjected to the action of dextransucrase to obtain a panose-rich saccharide solution.
- Example A-1 the resultant saccharide solution was subjected to a column chromatography using a strongly-acidic action exchange resin to obtain a panose-rich saccharide fraction having about 92% panose, d.s.b.
- the resultant panose-rich fraction was purified, concentrated and crystallized to obtain a massecuite which was then spray-dried to obtain a saccharide powder in the yield of about 13%.
- the product contained about 92% panose, d.s.b., together with other oligosaccharides such as maltose, isomaltose and isomaltotriose, as well as higher molecular weight of saccharides, and exhibited a crystallinity of 60% on x-ray powder diffraction analysis.
- the product was a saccharide powder having a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- the product in Example A-1 has a moderate sweeteness and a relatively-low dental-carries-inducibility, and these render the product advantageously useful as a sweetener in tastable foods and beverages.
- a pullulan specimen was dissolved in 0.66N aqueous hydrochloric acid solution to give a concentration of 10 w/v %, and the resultant solution was kept at 95° C. for 30 minutes, cooled to 40° C., adjusted to pH 4.5 by the addition of aqueous sodium hydroxide solution, added with 29 units per g pullulan of glucoamylase (EC 3.2.1.3) commercialized by Nagase Biochemicals Ltd., Kyoto, Japan, while keeping the pH and temperature, and heated to inactivate the remaining enzyme. Thus, a panose-rich saccharide solution was obtained.
- Example A-1 the resultant panose-rich saccharide solution was fractionated by a column chromatography using a strongly-acidic action exchange resin to obtain a panose-rich fraction having about 77% panose, d.s.b., which was then purified and concentrated to give a concentration of about 90%. Thereafter, the resultant solution was similarly as in Example A-1 crystallized and pulverized to obtain a saccharide powder in the yield of about 5%.
- the product contained about 77% panose, d.s.b., together with other glucooligosaccharides such as maltose, isomaltose and isomaltosylmaltose, as well as a small amount of higher molecular weight of saccharides, and exhibited a crystallinity of 47% on x-ray powder diffraction analysis.
- the product was a saccharide powder having a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- the product in Example A-1 has a moderate sweeteness and a relatively-low dental-carries-inducibility, and these render the product advantageously useful as a sweetener in tastable foods and beverages.
- the product is a sweetener having a satisfactory sweetness and a relatively-low dental-carries-inducibility.
- Example A-5 To 800 parts by weight of crystalline maltitol was mixed to homogeneity 195 parts by weight of panose-rich saccharide powder prepared by the method in Example A-5, 5 parts by weight of " ⁇ G sweet", an ⁇ -glycosyl stevioside commercialized by Toyo Sugar Refining Co., Ltd, Tokyo, Japan, and the resultant mixture was sprayed with a small amount of water and pressed with a relatively-low level of pressure to obtain a mixed sweetener in the form of cubic.
- ⁇ G sweet an ⁇ -glycosyl stevioside commercialized by Toyo Sugar Refining Co., Ltd, Tokyo, Japan
- the product is a sweetener having the same level of sweetening powder of sucrose, as well as having a relatively-high quality sweeteness and a relatively-low dental-carries-inducibility.
- Example A-1 Two thousand parts by weight of a saccharide powder prepared by the method in Example A-1, 1,000 parts by weight of shortening, one part by weight of lecithin, one part by weight of lemon oil, and an adequate amount of vanilla oil were mixed in an usual manner, and the resultant cream was kept at 40°-45° C. while heating, and sandwiched between wafers to obtain cream wafers.
- the product has a satisfactory taste and a relatively-low dental-carries-inducibility.
- the product has a smooth surface and gloss, as well as having a moderate sweetness and taste.
- the resultant mixture was adjusted to 31° C. with a thermoregulator, poured into a mold just before the solidification of butter, deaerated with a vibrator, and passed through a tunnel kept at 10° C. for 20 minutes to effect solidification.
- the resultant solid was removed from the mold and packaged to obtain the captioned product.
- the product can be advantageously used as a chocolate having a relatively-low dental-carries-inducibility.
- Example A-2 Twenty-five parts by weight of gum base and 40 parts by weight of a panose-rich saccharide powder prepared by the method in Example A-2 were sufficiently kneaded at 60° C., and the mixture was successively admixed with 30 parts by weight of a saccharide powder prepared by the method in Example A-2, 1.5 parts by weight of calcium phosphate, 0.1 part by weight of an 1-menthol inclusion complex with ⁇ -cyclodextrin, and a small amount of a seasoning. The resultant mixture was further kneaded sufficiently, subjected to a roll processing, and cut into the captioned product.
- the product is a satisfactory chewing gum having a relatively-low dental-carries-inducibility.
- Example A-2 a panose-rich saccharide solution prepared by the method in Example A-2 as a coating agent or a binder at a rate of 100 ml/min for 30 minutes to effect granulation, followed by recovering a powdered juice.
- the product containing 30% orange juice, d.s.b., was free of solidification and unsatisfactory taste and smell, as well as being stable for a relatively-long period of time.
- the product had a satisfactory gloss, biting property and taste.
- the deterioration of starch in the product was also prevented and the product was stable for a relatively-long period of time.
- Example A-3 Four parts by weight of a saccharide powder prepared by the method in Example A-3, 0.05 parts by weight of a licorice preparation, 0.008 parts by weight of malic acid, 0.07 parts by weight of sodium glutamate, 0.03 parts by weight of potassium sorbate, and 0.2 parts by weight of pullulan were mixed to homogeneity to obtain the captioned product.
- acetylsalicylic acid Fifty parts by weight of acetylsalicylic acid was sufficiently mixed with 14 parts by weight of a saccharide powder prepared by the method in Example A-4, and 4 parts by weight of corn starch, and the resultant mixture was in an usual manner tabletted with a tabletting machine to obtain tablets, 680 mg each.
- the product has a substantial non-hygroscopicity and sufficient physical-strength, as well as a relatively-high degradability in water.
- the present panose-rich saccharide powder having 48-93% panose, d.s.b., together with other oligosaccharides, as well as having a crystallinity of 19% or higher, has a substantial non-hygroscopicity and a satisfactory stability and free-flowing ability.
- the present saccharide powder completely diminishes the drawbacks of conventional non-crystalline panose-rich saccharides, i.e. a relatively-high hygroscopicity which readily causes both solidification and loss of free-flowing ability.
- the present saccharide powder having 48-93% panose, d.s.b., and a crystallinity of 19% or higher is readily handleable, it reduces by a large margin material- and labor-costs in the care of packaging, transportation and storage.
- the present saccharide powder can be advantageously used in the fields wherein conventional saccharide powders have been used, as well as in other fields such as mixed sweetener, chocolate, chewing gum, powdered juice and tablet wherein the application of conventional saccharide powders has been deemed very difficult.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Public Health (AREA)
- Organic Chemistry (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- Dermatology (AREA)
- Birds (AREA)
- Biophysics (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Pharmacology & Pharmacy (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
- Dairy Products (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/316,372 US5550226A (en) | 1991-06-06 | 1994-10-03 | Saccharide in the form of powder, and its preparation and use |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3233646A JP3035837B2 (ja) | 1991-06-06 | 1991-06-06 | 粉末糖質とその製造方法並びに用途 |
JP3-233646 | 1991-06-06 | ||
US89448292A | 1992-06-05 | 1992-06-05 | |
US08/316,372 US5550226A (en) | 1991-06-06 | 1994-10-03 | Saccharide in the form of powder, and its preparation and use |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US89448292A Continuation | 1991-06-06 | 1992-06-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
US5550226A true US5550226A (en) | 1996-08-27 |
Family
ID=16958307
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/316,372 Expired - Fee Related US5550226A (en) | 1991-06-06 | 1994-10-03 | Saccharide in the form of powder, and its preparation and use |
Country Status (6)
Country | Link |
---|---|
US (1) | US5550226A (fr) |
JP (1) | JP3035837B2 (fr) |
KR (1) | KR100222653B1 (fr) |
DE (1) | DE4218882A1 (fr) |
FR (1) | FR2677359B1 (fr) |
GB (1) | GB2257705B (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100056472A1 (en) * | 2003-03-10 | 2010-03-04 | Gang Duan | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
US9872872B2 (en) | 2009-09-03 | 2018-01-23 | Hayashibara Co., Ltd. | Process for producing a particulate composition comprising an hydrous crystalline 2-O-α-D-glucosyl-L-ascorbic acid |
CN113163793A (zh) * | 2018-12-10 | 2021-07-23 | 卡夫食品瑞士控股有限责任公司 | 基于脂肪的糖食组合物 |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4503402B2 (ja) * | 2003-10-14 | 2010-07-14 | 昭和産業株式会社 | 不快味低減作用及び不快臭低減作用 |
JP2007084467A (ja) * | 2005-09-21 | 2007-04-05 | Matsutani Chem Ind Ltd | α−グルコシダーゼ阻害剤、医薬品、飲食品及び飼料 |
JP4653020B2 (ja) * | 2006-06-21 | 2011-03-16 | 昭和産業株式会社 | 硫化水素臭を低減した卵加熱加工食品の製造方法 |
BRPI1010933A2 (pt) * | 2009-05-20 | 2016-04-05 | Basf Se | processo para a preparação de um pó, e, composto |
MX2012002696A (es) * | 2009-09-03 | 2012-08-15 | Hayashibara Biochem Lab | Composicion particulada que contiene ácido 2-0-alfa-d-glucosil-l-a scórbico anhidro cristalino, procedimiento para la producción de la misma, y sus usos. |
JP5515583B2 (ja) * | 2009-10-02 | 2014-06-11 | 宇部興産株式会社 | フェノール樹脂及びエポキシ樹脂並びにエポキシ樹脂硬化物 |
FR2971402A1 (fr) * | 2011-02-11 | 2012-08-17 | Pancosma Sa Pour L Ind Des Produits Biochimiques | Utilisation d'un additif comprenant au moins un edulcorant dans l'alimentation et/ou l'eau de boisson avicole(s) |
JP6157918B2 (ja) * | 2013-05-07 | 2017-07-05 | 株式会社明治 | パノースを含むココア飲料 |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3619292A (en) * | 1968-07-15 | 1971-11-09 | Penick & Ford Ltd | Tablets and method of forming |
JPS5876063A (ja) * | 1981-11-02 | 1983-05-09 | Hayashibara Biochem Lab Inc | 低う蝕性飲食物の製造方法 |
JPS6030695A (ja) * | 1983-07-30 | 1985-02-16 | Amano Pharmaceut Co Ltd | 吸湿性良好なイソマルト−スを主成分として含有する非発酵性糖の製造法 |
US4518581A (en) * | 1981-11-02 | 1985-05-21 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Imparting low- or anti-cariogenic property to orally-usable products |
US4595418A (en) * | 1983-10-25 | 1986-06-17 | Sanwa Kosan Kabushiki Kaisha | Production of powdery maltose |
JPS61219345A (ja) * | 1985-03-25 | 1986-09-29 | Norin Suisansyo Shokuhin Sogo Kenkyusho | 分岐オリゴ糖を多量に含むシラップの製造方法 |
US4843156A (en) * | 1984-02-09 | 1989-06-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing high-purity oligoglucosylfructosides |
JPH01171493A (ja) * | 1987-12-25 | 1989-07-06 | Ezaki Glyco Kk | パノースを含むでん粉糖の製造方法 |
US4871840A (en) * | 1987-09-17 | 1989-10-03 | Director Of National Food Research Institute Ministry Of Agriculture, Forestry And Fisheries | Heterogeneous multiple-branched cyclodextrin and method for the preparation thereof |
WO1990006317A1 (fr) * | 1988-12-01 | 1990-06-14 | Cultor Ltd. | Monohydrate de lactitol cristallin, son procede de preparation et d'utilisation, et agent edulcorant |
US4975535A (en) * | 1988-04-25 | 1990-12-04 | The Calpis Food Industry Co., Ltd. | Method for perparing particulate saccharides |
US5112407A (en) * | 1987-05-29 | 1992-05-12 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process to prepare maltose powder |
-
1991
- 1991-06-06 JP JP3233646A patent/JP3035837B2/ja not_active Expired - Fee Related
-
1992
- 1992-06-04 GB GB9211833A patent/GB2257705B/en not_active Expired - Fee Related
- 1992-06-05 FR FR929206856A patent/FR2677359B1/fr not_active Expired - Fee Related
- 1992-06-05 KR KR1019920009798A patent/KR100222653B1/ko not_active IP Right Cessation
- 1992-06-09 DE DE4218882A patent/DE4218882A1/de not_active Withdrawn
-
1994
- 1994-10-03 US US08/316,372 patent/US5550226A/en not_active Expired - Fee Related
Patent Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3619292A (en) * | 1968-07-15 | 1971-11-09 | Penick & Ford Ltd | Tablets and method of forming |
JPS5876063A (ja) * | 1981-11-02 | 1983-05-09 | Hayashibara Biochem Lab Inc | 低う蝕性飲食物の製造方法 |
US4518581A (en) * | 1981-11-02 | 1985-05-21 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Imparting low- or anti-cariogenic property to orally-usable products |
JPS6030695A (ja) * | 1983-07-30 | 1985-02-16 | Amano Pharmaceut Co Ltd | 吸湿性良好なイソマルト−スを主成分として含有する非発酵性糖の製造法 |
US4595418A (en) * | 1983-10-25 | 1986-06-17 | Sanwa Kosan Kabushiki Kaisha | Production of powdery maltose |
US4843156A (en) * | 1984-02-09 | 1989-06-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process for producing high-purity oligoglucosylfructosides |
JPS61219345A (ja) * | 1985-03-25 | 1986-09-29 | Norin Suisansyo Shokuhin Sogo Kenkyusho | 分岐オリゴ糖を多量に含むシラップの製造方法 |
US5112407A (en) * | 1987-05-29 | 1992-05-12 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Process to prepare maltose powder |
US4871840A (en) * | 1987-09-17 | 1989-10-03 | Director Of National Food Research Institute Ministry Of Agriculture, Forestry And Fisheries | Heterogeneous multiple-branched cyclodextrin and method for the preparation thereof |
JPH01171493A (ja) * | 1987-12-25 | 1989-07-06 | Ezaki Glyco Kk | パノースを含むでん粉糖の製造方法 |
US4975535A (en) * | 1988-04-25 | 1990-12-04 | The Calpis Food Industry Co., Ltd. | Method for perparing particulate saccharides |
WO1990006317A1 (fr) * | 1988-12-01 | 1990-06-14 | Cultor Ltd. | Monohydrate de lactitol cristallin, son procede de preparation et d'utilisation, et agent edulcorant |
Non-Patent Citations (12)
Title |
---|
Acta Cryst. (1961), 14, pp. 1180 1185; X Ray Determination of Crystallinity and Diffuse Disorder Scattering by W. Ruland. * |
Acta Cryst. (1961), 14, pp. 1180-1185; "X-Ray Determination of Crystallinity and Diffuse Disorder Scattering"by W. Ruland. |
Journal of the American Chemical Society, vol. 77, pp. 3315 3318, (1955); Preparation of Panose by the Action of NRRL B 512 Dextransucrase on a Surose Maltose Mixture; Killey et al . * |
Journal of the American Chemical Society, vol. 77, pp. 3315-3318, (1955); "Preparation of Panose by the Action of NRRL B-512 Dextransucrase on a Surose-Maltose Mixture; Killey et al". |
The Japanese Journal of PEDIATRIC DENTISTY, vol. 25, No. 3, pp. 608 613 (1987). * |
The Japanese Journal of PEDIATRIC DENTISTY, vol. 25, No. 3, pp. 608-613 (1987). |
The Journal of Biological Chemistry, vol. 200, pp. 793 801 (1953), Enzymatic Synthesis of Dextran Acceptor Specificity and Chain Initiation ; Koepsell et al. * |
The Journal of Biological Chemistry, vol. 200, pp. 793-801 (1953), "Enzymatic Synthesis of Dextran Acceptor Specificity and Chain Initiation"; Koepsell et al. |
The Nippon Dental Review, No. 498, pp. 161 171 (1984). * |
The Nippon Dental Review, No. 498, pp. 161-171 (1984). |
WOLFROM et al; A Chemical Synthesis of Panose and an Isometric Trisaccharide ; THE JOURNAL OF ORGANIC CHEMISTRY; vol. 32; No. 3; Mar. 1967. * |
WOLFROM et al; A Chemical Synthesis of Panose and an Isometric Trisaccharide; THE JOURNAL OF ORGANIC CHEMISTRY; vol. 32; No. 3; Mar. 1967. |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100056472A1 (en) * | 2003-03-10 | 2010-03-04 | Gang Duan | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
US7993689B2 (en) * | 2003-03-10 | 2011-08-09 | Danisco Us Inc. | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
US8715755B2 (en) | 2003-03-10 | 2014-05-06 | Danisco Us Inc. | Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
US9872872B2 (en) | 2009-09-03 | 2018-01-23 | Hayashibara Co., Ltd. | Process for producing a particulate composition comprising an hydrous crystalline 2-O-α-D-glucosyl-L-ascorbic acid |
US10603333B2 (en) | 2009-09-03 | 2020-03-31 | Hayashibara Co., Ltd. | Process for producing a particulate composition comprising an hydrous crystalline 2-o-alpha-d-glucosyl-ascorbic acid |
CN113163793A (zh) * | 2018-12-10 | 2021-07-23 | 卡夫食品瑞士控股有限责任公司 | 基于脂肪的糖食组合物 |
Also Published As
Publication number | Publication date |
---|---|
FR2677359A1 (fr) | 1992-12-11 |
KR930000531A (ko) | 1993-01-15 |
FR2677359B1 (fr) | 1994-09-09 |
GB9211833D0 (en) | 1992-07-15 |
KR100222653B1 (ko) | 1999-10-01 |
GB2257705B (en) | 1995-04-19 |
JP3035837B2 (ja) | 2000-04-24 |
DE4218882A1 (de) | 1993-02-25 |
GB2257705A (en) | 1993-01-20 |
JPH04360663A (ja) | 1992-12-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5916881A (en) | High trehalose content syrup | |
US5218096A (en) | Lactoneotrehalose, and its preparation and uses | |
US5892026A (en) | High Trehalose content syrup | |
US5916371A (en) | Crystalline powdery saccsharide, its preparation and uses | |
KR100334056B1 (ko) | 비환원성올리고당질및그제조방법과용도 | |
US5714476A (en) | Process for preparing compositions containing neotrehalose | |
US5550226A (en) | Saccharide in the form of powder, and its preparation and use | |
US7183265B2 (en) | Powdery product comprising crystalline β-maltose monohydrate, its preparation, and uses | |
US4758660A (en) | Crystalline erlose | |
US5510250A (en) | Non-reducing oligosaccharide with neotrehalose structure, and its production and uses | |
EP0670326B1 (fr) | Maltosyl glucoside et sa fabrication et utilisation | |
US5858992A (en) | Non-reducing saccharides, their preparation and use | |
US5883243A (en) | Non-reducing saccharides, their preparations and uses | |
JP3936752B2 (ja) | 結晶マルトテトラオシルグルコシドとその製造方法並びに用途 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FPAY | Fee payment |
Year of fee payment: 4 |
|
FPAY | Fee payment |
Year of fee payment: 8 |
|
REMI | Maintenance fee reminder mailed | ||
LAPS | Lapse for failure to pay maintenance fees | ||
STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
|
FP | Lapsed due to failure to pay maintenance fee |
Effective date: 20080827 |